Low-mycotoxin coffee cherry products

ABSTRACT

A coffee cherry is harvested, preferably in a sub-ripe state, and quick-dried to provide a basis for numerous nutritional products. Such coffee cherries and portions thereof may be particularly characterized by their extremely low concentration of mycotoxins, including various aflatoxins, fumonisins, ochratoxins, and/or vomitoxin (DON, deoxynivalenol).

This application is a divisional of U.S. application Ser. No.12/899,385, filed Oct. 6, 2010, which is a divisional application ofU.S. application Ser. No. 10/552,945, filed Aug. 9, 2006 now issued asU.S. Pat. No. 7,815,959, which is a U.S. national phase application ofPCT/US03/11950, filed Apr. 16, 2003. This and all other extrinsicmaterials discussed herein are incorporated by reference in theirentirety. Where a definition or use of a term in an incorporatedreference is inconsistent or contrary to the definition of that termprovided herein, the definition of that term provided herein applies andthe definition of that term in the reference does not apply.

FIELD OF THE INVENTION

The field of the invention is food products, and especially foodproducts prepared from whole quick-dried sub-ripe coffee cherries, orfragments/portions thereof.

BACKGROUND OF THE INVENTION

Various parts of the coffee tree have been used for nutritional purposesfor a relatively long time (see e.g., Pendergrast, M. Uncommon Grounds.Basic Books: New York, 1999). For example, coffee tree leaves and fresh,ripe coffee cherries were boiled to make tea. In other examples, thepulp of the coffee cherry can be fermented to produce wine as describedin Chinese Patent CN 1021949. In a still further well known example, theseeds (i.e., the beans) of the coffee tree are extracted from thecherry, dried, roasted, ground, and extracted with hot water to providethe beverage that many users enjoy as coffee.

Unfortunately, coffee cherries, and especially the pulp and husk tend torapidly spoil in the presence of molds, fungi, and other microorganisms,and therefore contain almost always significant levels of mycotoxins(see e.g., Pittet, A., Tornare, D., Huggett, A., Viani, R. LiquidChromatographic Determination of Ochratoxin A in Pure and AdulteratedSoluble Coffee Using anf Immunoaffinity Column Cleanup Procedure. J.Agric. Food Chem. 1996, 44, 3564-3569; or Bucheli, P., Kanchanomai, C.,Meyer I., Pittet, A. Development of Ochratoxin A during Robusta (Coffeacanephora) Coffee Cherry Drying. J. Agric. Food Chem. 2000, 48,1358-1362). Thus, beverages produced from the coffee pulp, husk,mucilage, and/or whole coffee cherry generally failed to find acceptanceas beverage ingredients (Although one product is advertised as “coffeecherry tea”[http://www.paradiserelocation.com/paradisetogo/foodproducts.htm], theproduct is actually made from coffee cherry pulp and was recentlydetermined to have substantial quantities of mycotoxins).

Even in situations where the pulp, mucilage, and hull is removed,mycotoxins may still be present on and/or in the coffee bean.Consequently, considerable efforts have been undertaken to detoxifycoffee beans and other food products. For example, where the mycotoxinis already present in the food product, selected mycotoxins can beextracted from the food product using various solvents and procedures asdescribed in U.S. Pat. No. 4,436,756 to Canella et al. On the otherhand, various mycotoxins can be adsorbed from the food product onto amineral carrier as described in U.S. Pat. No. 5,935,623 toAlonso-Debolt.

In still other methods, selected mycotoxins can be degraded usingenzymes as described in U.S. Pat. No. 5,716,820 to Duvick et al. Theinventors in the '820 reference even contemplate that the genes encodingfor such enzymes may be cloned to produce transgenic plants that arethen thought to be less contaminated with mycotoxins. Alternatively,microorganisms may be employed to destroy enzymatically mycotoxins foundin food products as described in U.S. Pat. No. 6,025,188 to Duvick etal.

Where mycotoxins are not yet produced by a microorganism present on aplant or other food stuff, pesticides or other compositions that controlmicrobial growth or production of mycotoxins in microorganisms may beemployed. For example, Emerson et al. describe in U.S. Pat. No.5,639,794 use of a saponin as a synergist to control colonization and/orgrowth of plant and animal pathogens. Alternatively, as described inU.S. Pat. No. 4,199,606 to Bland, propionic acid on a carrier may beemployed as a diffusible growth inhibitor for various microorganisms.Further known compositions (see e.g., U.S. Pat. No. 5,698,599 to Subbiahor U.S. Pat. No. 3,798,323 to Leary) may be employed to suppress or atleast reduce synthesis of mycotoxins in a microorganism.

Alternatively, mycotoxin-containing food products may be blended withuncontaminated food products to a concentration that is acceptableand/or below the maximum allowable amount of mycotoxins in food products(see e.g., Herrman, T. and Trigo-Stockli, D.; Mycotoxins in Feed Grainsand Ingredients; Kansas State University, May 2002), or (at leastpotentially) mycotoxin-containing coffee cherry products may be employedin a non-food product. In still other uses, the mycotoxin content maynot be considered relevant as the coffee cherry product is incineratedand thus the mycotoxins are at least partially destroyed as described inU.S. Pat. No. 4,165,752, GB 2026839, or CA 1104410. Here, the inventorteaches that the coffee cherries may be compressed, dehydrated, ground,and roasted to yield a smokable product.

However, while most of the known methods reduce the concentration ofmycotoxins to at least some degree, numerous disadvantages remain. Amongother things, additional processing steps will require dedicatedequipment, thereby increasing processing time and costs. Moreover, andespecially where pesticides and/or fungicides are used, new problemswith residual toxic chemicals may arise.

Thus, despite numerous beneficial properties of coffee cherries and itscomponents, whole coffee cherries are generally not used as foodproducts as mycotoxins are typically present in substantial quantitiesin the ripe and overripe fruit. Therefore, there is still a need toprovide improved methods and compositions for coffee cherries, andespecially for products comprising coffee cherries with low or nomycotoxin content for human and veterinary consumption.

SUMMARY OF THE INVENTION

The present invention is directed to compositions and methods thatinclude quick-dried (preferably sub-ripe) coffee cherries or portionsthereof, wherein the coffee cherries are substantially devoid of, orhave a very low content of mycotoxins.

In one aspect of the inventive subject matter, a food product comprisesa preparation of a coffee cherry that is quick-dried such that amycotoxin level of the coffee cherry is less than 20 ppb for totalaflatoxins, less than 10 ppb for total ochratoxins, and less than 5 ppmfor total fumonisins. Preferred preparations in such food productsinclude the bean, pulp, mucilage, and/or hull of the quick-dried coffeecherry, or ground fragments of the coffee cherry, or an extract thereof.It is further preferred that the coffee cherry is a sub-ripe coffeecherry. Preferred food products include a tea brewed from thequick-dried (preferably sub-ripe) coffee cherries, or a beveragecomprising an extract of the coffee cherry. Alternatively, suitable foodproducts also include nutritional supplements in liquid or solid formcomprising an extract of the coffee cherry.

Contemplated sub-ripe coffee cherries have a primarily green color withless than 25% red color, more preferably a primarily red color with lessthan 25% green color, and even more preferably a primarily red colorwith less than 5% blemished area. The (sub-ripe) coffee cherries may bequick-dried using various methods, however, it is generally preferredthat the coffee cherries are quick dried using heated air or exposure tosun and/or ambient air.

In another aspect of the inventive subject matter, a tea is brewed froma comminuted or ground quick-dried (preferably sub-ripe) coffee cherryor portion thereof, wherein the coffee cherry has a mycotoxin level ofless than 20 ppb for total aflatoxins, less than 10 ppb for totalochratoxins, and less than 5 ppm for total fumonisins, and preferablyhas a polyphenol concentration of at least 10 mg/oz (most preferably ata chlorogenic acid to caffeine ratio of at least 2.7).

Thus, viewed from another perspective, it is contemplated that aquick-dried coffee cherry or portion thereof has a mycotoxin level ofless than 20 ppb for total aflatoxins, less than 10 ppb for totalochratoxins, and less than 5 ppm for total fumonisins, preferably havinga chlorogenic acid content of at least 2% (wt/wt) and a polyphenolcontent of at least 3.2% (wt/wt).

Various objects, features, aspects and advantages of the presentinvention will become more apparent from the following detaileddescription of preferred embodiments of the invention.

DETAILED DESCRIPTION

The inventors have discovered that low-mycotoxin or even mycotoxin-freetea and other food products may be produced from whole, substantiallynon-damaged coffee cherries that are preferably picked at a sub-ripestage, and wherein the coffee cherry is quick-dried after harvest. Amongother advantages, the inventors discovered that such coffee cherriessignificantly reduce the likelihood of infestation of the coffee cherrywith mold and fungi known to produce mycotoxins. Still further, theinventors discovered that sub-ripe coffee cherries (in contrast tocompletely unripe coffee cherries) provide a desirable level of flavorand an aroma profile in the coffee cherry product (e.g., coffee cherrytea) as well as relatively high levels of polyphenols, polysaccharides,and other nutrients.

The term “food product” as used herein refers to any product that isingested by a human and/or animal for nutritional, health-maintenance,health-improvement, and/or recreational purpose. Particularly preferredfood products include those consumed by human, wherein such foodproducts may be solid products (e.g., dietary supplement, snack bar,bagged tea, etc.) or liquid products (e.g., tea or other beverage, syrupor elixir, etc.).

As also used herein, the term “coffee cherry” refers to the fruit of thecoffee tree (Coffea spec., Family Rubiaceae) in which exocarp and outermesocarp (i.e., the pulp) surround the inner mesocarp (i.e. themucilage) and endocarp (i.e., the hull), which in turn surround theseeds (i.e., the beans). Thus, the term coffee cherry specificallyrefers to a whole coffee cherry, which may or may not include the stemof the cherry.

The term “sub-ripe coffee cherry” refers to a coffee cherry that has notyet reached the ripe stage, which is generally characterized bysusceptibility to or presence of a fungal infection and/or presence ofmycotoxins. Thus, a sub-ripe coffee cherry is at a ripeness stage inwhich the coffee cherry—when quick-dried—will exhibit mycotoxin levelsthat are below 20 ppb for total aflatoxins, below 5 ppm for totalfumonisins, below 5 ppm for total vomitoxins, and below 5 ppb forochratoxins. Consequently, quick-dried coffee cherries are typicallydried within 0-48 hours (and more preferably between 6-24 hours) of theharvest such that the residual water content is no higher than 20%(wt/wt), and more typically no higher than 6-12% (wt/wt).

Viewed from an other perspective, sub-ripe coffee cherries generallyhave a complete or almost complete (at least 95% of the cherry) redcolor (or in some cases yellow color), and typically include varioussurface defects (e.g., blemishes, cuts, and/or holes covering an area ofmore than 5% of the cherry). Thus, a sub-ripe coffee cherry willtypically exhibit at least some green color (at least 5%, more typicallyat least 10%) and will typically be free of any surface defects (e.g.,blemishes, cuts, and/or holes covering an area of less than 5% of thecherry). Sub-ripe coffee cherries may also be characterized in that theywill remain on the coffee tree for a subsequent round of picking wherethe coffee cherries are hand picked and used for the production ofcoffee beans. Alternatively, a color sorting machine with CCD equipmentmay be employed to identify and select sub-ripe coffee cherries on aquantitative color basis where the coffee cherries are mass-harvestedand automatically sorted.

It should further be appreciated that while many of the followingaspects and examples employ coffee cherries in a sub-ripe state,completely ripe coffee cherries are also contemplated suitable herein,especially where such ripe coffee cherries are substantially devoid ofsurface damage (i.e., no more than 5% of surface area) or microbialinfection (i.e., infestation that results in mycotoxin levels of lessthan 20 ppb for total aflatoxins, less than 5 ppm for total fumonisins,less than 5 ppm for total vomitoxins, and less than 5 ppb forochratoxins on a dry weight basis). Thus, all contemplated food productsand/or coffee cherries may comprise completely ripe as well as sub-ripecoffee cherries in varying proportions. For example, suitableproportions include 100% ripe: 0% sub-ripe, preferably 90% ripe: 10%sub-ripe, more preferably 75% ripe: 25% sub-ripe, even more preferably50% ripe: 50% sub-ripe, and most preferably less than 25% ripe: morethan 75% sub-ripe.

As further used herein, the term “quick-dried” coffee cherry means thatthe whole coffee cherry is dried under a protocol that limits growth ofmolds, fungi, and/or yeast to an extent such that the dried coffeecherry will exhibit mycotoxin levels that are below 20 ppb for totalaflatoxins, below 5 ppm for total fumonisins, below 5 ppm for totalvomitoxins, and below 5 ppb for ochratoxins. Consequently, quick-driedcoffee cherries are typically dried within 0-48 hours (and morepreferably between 6-24 hours) of the harvest such that the residualwater content is no higher than 20% (wt/wt), and more typically nohigher than 6-12% (wt/wt).

As still further used herein, the term “mycotoxin” refers to any toxicproduct formed in a mold, fungus, and/or yeast that exhibits significanttoxicity to a human or animal when ingested. Thus, specificallycontemplated mycotoxins include aflatoxins (and particularly B1, B2, G1,and G2), fumonisins (and particularly B1, B2, and B3), ochratoxin,deoxynivalenol (DON, vomitoxin), T-2 toxin, and zearalenone. The term“total aflatoxins” therefore refers to the sum of all aflatoxinvariants, the term “total fumonisins” refers to the sum of all fumonisinvariants, and the term “total ochratoxins” therefore refers to the sumof all ochratoxin variants.

In one exemplary aspect of the inventive subject matter, whole undamagedsub-ripe (e.g., semi ripe or almost ripe) coffee cherries are handpicked and within about one hour quick-dried using a dry air drier atabout 140° F. until constant weight is obtained. The so obtained coffeecherries typically possess significant storage stability, highresistance to infection by fungi, and lower shipping weight than wetcherry.

It is generally contemplated that the sub-ripe coffee cherries may bederived from various sources, and the particular use of the sub-ripecoffee cherries will at least in part determine the particularsource(s). However, it is preferred that the sub-ripe coffee cherriesare derived from a single coffee species (e.g., coffea arabica), whichis cultivated under similar growth conditions (e.g., shade-grown). Amongother advantages, it is contemplated that a single source of coffeecherries will facilitate quick-drying the sub-ripe coffee cherries. Itshould be recognized, however, that once the sub-ripe coffee cherriesare quick-dried, various coffee species and/or coffee cherries fromvarious growth conditions may be blended to achieve a mixture withparticularly preferred characteristics.

Furthermore, it should be appreciated that depending on the particularproduct or use for the coffee cherry, the degree of ripeness of thecoffee cherry may vary considerably. For example, where extraction ofpolyphenols and/or chlorogenic acid from the whole coffee cherry isdesired, semi-ripe (stage 1 or stage 2) coffee cherries may be used. Onthe other hand, where the coffee cherry is used for the production of acoffee cherry tea and flavor and aroma are paramount, almost ripe coffeecherries may be picked. In still further contemplated aspects, unripecoffee cherries, or any reasonable mixtures of varying ripeness degreesmay be used. Especially where the coffee cherry is a ripe coffee cherry,it is contemplated that the whole cherry is preferably free of surfacedefects, including cracks, splits, holes, or other openings. However,while not preferred, coffee cherries with surface defects may also beused. While not limiting to the inventive subject matter, it isgenerally preferred that the sub-ripe coffee cherries (or coffee cherrymixtures) are washed with water or other aqueous solution (e.g., dilutedhypochlorite solution) to remove soil particles and other debris beforedrying.

Quick-drying is preferably performed immediately after picking to up toabout two days after picking until a constant weight is obtained (oruntil the outer pulp of the cherry has dried). Thus, and depending onthe particular heat source available, it is generally preferred thatquick-drying is performed at a temperature of about 100° to about 180°F. for a period of about 6-48 hours. For example, where electrical (orother) energy is readily available, the sub-ripe coffee cherries may bedried in a warm air drier in a stationary or rotating drum, or in arefractance window drying process. Alternatively, the sub-ripe coffeecherries may also be freeze dried. On the other hand, and especiallywhere energy sources are not readily available, the sub-ripe coffeecherries may be sun dried. However, regardless of the particular dryingmethod, it should be recognized that the sub-ripe coffee cherries arequick-dried to prevent production of mycotoxins from fungi, molds,and/or yeast that are already present and/or colonize (e.g., viainfection or sporulation) the coffee cherry. Thus, sub-ripe coffeecherries are advantageously dried on a surface that is clean and free ofsources of mycotoxin contamination. In further alternative aspects ofthe inventive subject matter, the sub-ripe coffee cherries may also befrozen and stored/transported until quick-drying can be implemented.

The so obtained quick-dried sub-ripe coffee cherries may then withoutfurther mycotoxin detoxification be employed for various uses innumerous food products. For example, where the whole quick-driedsub-ripe coffee cherry is used in a food product, the coffee cherry maybe admixed with another consumable (e.g., admixture with grain foranimal feed, or coating with chocolate for human consumption). Inanother especially preferred example, the quick-dried sub-ripe coffeecherry is ground and used as a food additive or as a basis for brewingcoffee cherry tea (e.g., for use as loose tea, grinding to a size of500-3000 μm is preferred, or for bagged teas, grinding to a size of200-1000 μm is preferred).

Alternatively, it should be recognized that only parts of thequick-dried sub-ripe coffee cherry may be employed in a food product.For example, where the sub-ripe coffee cherry is in an almost ripestate, it is contemplated that the pulp, mucilage, and/or hull may beseparated from the seeds, which are then (optionally admixed with otherseeds) roasted to commercial grade coffee beans. The remaining pulp,mucilage, and/or hull from the quick-dried sub-ripe coffee cherry maythen be employed as food additive or basis for extraction of one or moredesired components (e.g., polyphenols).

In still further contemplated uses of so obtained quick-dried sub-ripecoffee cherries, it is contemplated that the coffee cherries (orportions thereof) may be employed as starting material for extraction ofvarious beneficial components. For example, the quick-dried sub-ripecoffee cherries may be extracted with an aqueous (e.g., water,water-ethanol mixture) or non-aqueous solvent (e.g., critical point CO₂,dimethylformamide) to isolate one or more components that can be used ina food product. For example, quick-dried sub-ripe coffee cherries mayprovide an excellent source of polyphenols, chlorogenic acid, and/orcaffeine.

The term “polyphenol” as used herein refers to a diverse group ofcompounds produced by a plant, wherein the compounds include a phenolring to which at least one OH group, and more typically at least two OHgroups are covalently attached. For example, representative polyphenolsinclude ellagic acid, tannic acid, vanillin, caffeic acid, chlorogenicacid, ferulic acid, catechins (e.g., epicatechin gallate,epigallocatechin), flavonols (e.g., anthocyanidins, quercetin,kaempferol), and various other flavonoids, and their glycosides anddepsides. Furthermore, contemplated polyphenols may also be inoligomeric or polymeric form (e.g., oligomeric proanthocyanidins orcondensed tannins).

In another preferred aspect of the inventive subject matter, theinventors contemplate use of whole quick-dried sub-ripe coffee cherriesin the production of various beverages. For example, it was observedthat teas produced from unripe (green) and semi-ripe stage 1 wholequick-dried coffee cherries possess relatively low aroma and flavorcharacteristics. Thus, extracts or at least partially condensed teasfrom unripe (green) and semi-ripe stage 1 whole quick-dried coffeecherries may be added as low-flavor additive to a commercially availablebeverage to enhance the nutritional properties.

As ripeness increases, more aroma and flavor is evident in thequick-dried sub-ripe coffee cherries. Consequently, tea produced fromsemi-ripe stage 2 and almost ripe whole coffee cherries will possesshigh aroma and fruity flavor, and the inventors contemplate thatsemi-ripe and almost ripe coffee cherries could be used directly afterquick-drying and grinding for a “Whole Coffee Fruit Tea”, either byitself or after placing into tea bags. As illustrated below, such a teawould provide high levels of polyphenols, typically 60-70 mg per 6 oz.cup. Furthermore, teas prepared from whole quick-dried sub-ripe coffeecherries generally possess relatively high ratios of chlorogenic acid tocaffeine (typically about 2-4.5) as compared to beverages made fromroasted coffee (typically about 0.4). Therefore, it should beappreciated that tea prepared from quick-dried sub-ripe coffee cherriesis much more nutritional (based upon polyphenols and chlorogenic acid)than roasted coffee.

Therefore, the inventors contemplate a food product that includes apreparation of a (preferably sub-ripe) coffee cherry that is quick-driedsuch that a mycotoxin level of the coffee cherry is less than 20 ppb fortotal aflatoxins, less than 10 ppb for total ochratoxins, and less than5 ppm for total fumonisins. Alternatively, contemplated mycotoxin levelsmay also be in the range of 20-50 ppb, but more preferably less than 15ppb, even more preferably less than 10 ppb, and most preferably lessthan 5 ppb for total aflatoxins. Similarly contemplated mycotoxin levelsalso include a range of 10-30 ppb, but more preferably less than 5 ppb,even more preferably less than 3 ppb, and most preferably less than 2ppb for total ochratoxins. Likewise, contemplated mycotoxin levels alsoinclude a range of 5-20 ppm, but more preferably less than 15 ppm, evenmore preferably less than 10 ppm, and most preferably less than 5 ppmfor total fumonisins and/or vomitoxins.

As already discussed above, the preparation of the sub-ripe coffeecherry may include the whole coffee cherry, comprise a ground fragmentof the whole coffee cherry, or include the bean, the pulp, the mucilage,and/or the hull of the quick-dried sub-ripe coffee cherry.Alternatively, it should be recognized that the preparation may alsocomprise an extract from the whole quick-dried sub-ripe coffee cherry(or fragment or portion thereof).

Contemplated food products especially include beverages prepared fromcontemplated quick-dried sub-ripe coffee cherries (or fragments orportions thereof), or beverages to which extracts or pieces fromcontemplated quick-dried sub-ripe coffee cherries (or fragments orportions thereof) have been added. Similarly, further contemplated foodproducts include baked goods (e.g., bread, crackers, etc.), snacks(e.g., candy or energy bars), cereals, and other solid nutrients towhich extracts or pieces from contemplated quick-dried sub-ripe coffeecherries (or fragments or portions thereof) have been added.Alternatively, contemplated food products also include a nutritionalsupplement in liquid or solid form that comprises an extract of thequick-dried sub-ripe coffee cherry.

Depending on the particular purpose, it should be recognized that suchfood products may be prepared from quick-dried sub-ripe coffee cherrieshaving a primarily green color with less than 25% red color, morepreferably with less than 25% green color, and most preferably fromquick-dried sub-ripe coffee cherries having primarily (no less than 90%,most typically no less than 95%) red color with less than 5% blemishedarea. Still further contemplated compositions and methods are disclosedin our co-pending U.S. Patent application with the title “Methods forCoffee Cherry Products”, filed on or about Apr. 16, 2003, which isincorporated by reference herein.

EXAMPLES

The following examples are provided to enable a person of ordinary skillin the art to make and use compositions according to the inventivesubject matter and to illustrate exemplary compositions and methodsgenerally described herein.

Harvest of Whole Coffee Cherries

The ripeness of the coffee cherries was determined by visuallyestimating the amount of green and red color (or yellow, whereapplicable) of the whole cherries. As the cherries ripen, the greencherries will typically increase in size and subsequently developincreasing amounts of red color. For the present examples, the coffeecherries were collected at four stages of ripeness: Completely, oralmost completely green (unripe; typically less than 5% of the coffeecherry red or yellow), primarily green with some red (semi-ripe, stage1; typically less than 25% of the coffee cherry red or yellow),primarily red with some green (semi-ripe, stage 2; typically less than25% of the coffee cherry green), and unbroken, unblemished red (almostripe; typically less than 10% of the coffee cherry green; area ofblemishes, cuts, or otherwise broken surface less than 5%). As much aspossible, whole, unbroken and uncut cherries were collected.

Quick-Drying of the Whole Coffee Cherries

Whole coffee cherries for sample extraction were prepared by drying thecherries within 1-12 hours after harvest on separate trays of an airdryer according to the following procedure. Coffee cherries (400-600 g)were weighed into beakers and washed two times with tap water, followedby a single wash with distilled water. The so washed coffee cherrieswere placed on a tray of an air dryer to drain, and then dried at150-160° F. for 16-18 hours to constant weight. Drying was stopped whenthe weight at two consecutive one-hour intervals differed by less than 1g. Typical yields of dried whole cherry were 160-220 g. Further analysisindicated 6-12% residual water content in the dried cherry.

Mycotoxin Analysis

In order to determine the viability of the whole coffee cherry at theunripe, semi-ripe, and almost ripe stages (see above) for use in anutritional product (and especially for use in tea), the level ofselected mycotoxins was measured and compared against comparativeproducts and red, ripe coffee cherry by-product from coffee production.As can be clearly seen in Table 1 below, quick-dried coffee cherries ofall sub-ripe harvest stages had a mycotoxin level below the detectionlimit of 1 ppb (as measured for aflatoxin and ochratoxin).

The mycotoxin concentration was determined in an independent laboratoryby both ELISA and HPLC analysis. Based on the below results, theinventors conclude that all samples from the different sub-ripe harveststages are suitable for direct use in a nutritional product for bothhuman and veterinary consumption. In contrast, the by-product of coffeeproduction (predominantly consisting of pulp, mucilage, and hull fromcoffee cherries) from ripe cherries of red color with blemishes(typically greater than 20% of the cherry surface) had a substantialcontent in both aflatoxins and ochratoxins. Similarly, the comparativeproduct “Paradise to Go Tea” (made from coffee cherry pulp) exhibitedmycotoxins in double-digit concentrations.

TABLE 1 RIPENESS COLOR AFLATOXIN OCHRATOXIN Unripe, quick-dried Green<1ppb <1ppb Semi-ripe Stage 1, quick- Mostly green with <1ppb <1ppbdried some red Semi-ripe Stage 2, quick- Mostly red with some <1ppb<1ppb dried green Almost ripe, quick-dried Red, Blemished Area <1ppb<1ppb <5% Ripe (by-product of Red, Blemished Area >200 ppb  >500 ppb Coffee Production) >20% Paradise to Go Tea (dry matter) N/A >25 ppb  >40ppb 

Polyphenol (PP), Chlorogenic Acid (CG), and Caffeine (CF) Analysis forQuick-Dried Sub-Ripe Whole Coffee Cherries

In a further series of experiments, the levels of total polyphenols,chlorogenic acid, and caffeine from quick-dried whole coffee cherry atvarious sub-ripe stages were measured and compared against green androasted coffee beans. Table 2 summarizes the results of this analysis.

Interestingly, while the polyphenol (PP) level of quick-dried coffeecherries of all sub-ripe harvest stages was somewhat less than the levelof green or roasted coffee beans, significant quantities of polyphenolsin quick-dried sub-ripe coffee cherries still remain. Similarly, thechlorogenic acid (CG) content of quick-dried whole coffee cherry atvarious sub-ripe stages remained at substantial high levels as comparedto roasted coffee, but was somewhat lower as compared to green beans.The caffeine (CF) level of quick-dried coffee cherries of all sub-ripeharvest stages was substantially within the caffeine level of green androasted coffee beans (It should be pointed out that all data given areon a dry matter basis and are not normalized to the dry weight of thebean).

Polyphenol analysis: Dried whole coffee cherry (or green beans orroasted beans) (1.00 g) were ground in a rotating steel knife coffeegrinder for 30 seconds to produce a ground sample. The ground sample wasadded to 100 mL distilled water and the resulting mixture heated toboiling in an Erlenmeyer flask for 30 minutes. The heat was removed andthe mixture allowed to cool to room temperature. The resultingsuspension was transferred to a 100 mL graduated cylinder and wateradded to bring the volume to 100 mL. The mixture was then transferredback to the Erlenmeyer flask, stirred briefly, and the solids allowed tosettle. An aliquot (˜3 mL) of the supernatant solution was filteredthrough an 0.45 μm Acrodisc filter, and the resulting clear solution wasdiluted 1:10 with distilled water using a volumetric flask (1.00 mLdiluted with 9.00 mL distilled water).

The Folin-Ciocalteu method was used to measure the polyphenol content ofthe diluted solution as follows. One mL of the diluted solution wasadded to a test tube, mixed with 1 mL of 0.2N Folin-Ciocalteu's Phenolreagent (Sigma solution, 2N, diluted 1:10 with water), and allowed tostand 5 minutes at room temperature. One mL of 1N NaHCO₃ was added andthe reaction mixture left at room temperature for 2 hours. Thepolyphenol level was determined using a UV-visible spectrophotometerstandardized against catechin, at λmax=750 nm against distilled water asblank.

Chlorogenic acid: Determination of chlorogenic acid was done using HPLCseparation of the filtered clear solution prepared above using standardanalytical and separation protocols well known in the art. Similarly,determination of caffeine was done using HPLC separation of the filteredclear solution prepared above using standard analytical and separationprotocols well known in the art (for exemplary protocols see e.g., BispoM. S., et al. in J. Chromatogr. Sci.; 2002, January; 40(1):45-8, orNakakuki, H. et al. in J. Chromatogr. A.; 1999, Jul. 2; 848(1-2):523-7).

TABLE 2 RIPENESS COLOR % PP % CG % CF CG/CF Unripe, quick-dried Green3.80 2.64 1.03 2.56 Semi-ripe stage 1, quick- Mostly green 3.28 2.701.00 2.70 dried with some red Semi-ripe stage 2, quick- Mostly red 3.542.00 0.70 2.86 dried with some green Almost ripe, quick-dried Red, 3.35N/D N/D N/D Blemished Area <5% Green Coffee beans Green 4.58 3.31 0.953.48 Roasted Coffee beans Brown 3.93 0.50 1.20 0.42

Polyphenol (PP), Chlorogenic Acid (CG), and Caffeine (CF) Analysis for aTea Brewed from Quick-Dried Sub-Ripe Whole Coffee Cherries

Quick-dried sub-ripe coffee cherry were ground in a rotating steel knifecoffee grinder for 10-30 seconds to produce a ground sample. To theground sample (1.00 g) was added 90 mL (approx. 3 fluid oz.) boilingdistilled water and the resulting mixture allowed to stand in anErlenmeyer flask for 10 minutes to produce a coffee cherry tea. Analiquot (˜3 mL) of the supernatant solution was filtered through a 0.45μm Acrodisc filter, and the resulting clear solution was diluted 1:10with distilled water using a volumetric flask (1.00 mL diluted with 9.00mL distilled water). The Folin-Ciocalteu method as described above wasused to measure the polyphenol content (on dry matter basis, catechinequivalents) of the so prepared coffee cherry tea. Table 3 summarizesthe results.

TABLE 3 RIPENESS SOLVENT % PP % CG % CF CG/CF Unripe, quick-dried Water10.93 8.61 3.04 2.83 Semi-ripe stage 1, quick- Water 9.38 7.58 2.72 2.78dried Semi-ripe stage 2, quick- Water 8.51 6.74 1.71 3.95 dried Almostripe, quick-dried Water 6.92 1.34 0.29 4.61

Brewing of Teas from Whole Coffee Cherry of Different Ripeness

The following procedure was used to prepare teas from whole coffeecherry of different ripeness for aroma and taste testing. Whole driedcoffee cherry (10-20 g) was ground in a rotating steel knife coffeegrinder for 10-30 seconds to produce a ground sample. The ground coffeecherry (2.0 g) was placed in a ceramic cup and of nearly boiling water(6 oz., 190-200° F.) added. The slurry was stirred and allowed to standfor 3 minutes, at which time the aroma and taste of the supernatantliquid were noted. Results are shown in Table 4.

TABLE 4 PP/6 OZ. RIPENESS COLOR AROMA TASTE TEA Unripe, Green NoneAlmost no 76 mg quick-dried taste Semi-ripe stage 1, Mostly green withVery Slight fruit 66 mg quick-dried some red mild flavor fruitySemi-ripe stage 2, Mostly red with Mild Mild fruit 71 mg quick-driedsome green fruity flavor Almost ripe, Red, Blemished Fruity Rich fruit67 mg quick-dried Area <5% flavor

Thus, specific embodiments and applications of low-mycotoxin coffeecherry products have been disclosed. It should be apparent, however, tothose skilled in the art that many more modifications besides thosealready described are possible without departing from the inventiveconcepts herein. The inventive subject matter, therefore, is not to berestricted except in the spirit of the appended claims. Moreover, ininterpreting both the specification and the claims, all terms should beinterpreted in the broadest possible manner consistent with the context.In particular, the terms “comprises” and “comprising” should beinterpreted as referring to elements, components, or steps in anon-exclusive manner, indicating that the referenced elements,components, or steps may be present, or utilized, or combined with otherelements, components, or steps that are not expressly referenced.

What is claimed is:
 1. A low-mycotoxin extraction mixture, comprising: anon-aqueous solvent and a plurality of quick-dried whole coffee cherriesdried within 48 hours after harvest or portions thereof, wherein theportion of the quick-dried coffee cherry is pulp, and wherein thenon-aqueous solvent is selected from the group consisting of analcoholic solvent and carbon dioxide; and wherein the plurality ofquick-dried whole coffee cherries or portions thereof or thelow-mycotoxin extraction mixture exhibits mycotoxin levels withoutmycotoxin detoxification that are below 20 ppb for total aflatoxins,below 5 ppm for total fumonisins, below 5 ppm for total vomitoxins, andbelow 5 ppb for total ochratoxins.
 2. The low-mycotoxin extractionmixture of claim 1 wherein the non-aqueous solvent is an alcoholicsolvent.
 3. The low-mycotoxin extraction mixture of claim 1 wherein thenon-aqueous solvent is carbon dioxide.
 4. The low-mycotoxin extractionmixture of claim 1 wherein the quick-dried whole coffee cherries orportions thereof are dried to a residual water content of equal or lessthan 20 wt %.
 5. The low-mycotoxin extraction mixture of claim 1 whereinthe quick-dried whole coffee cherries are unbroken unblemished red wholecoffee cherries having a surface that is less than 10% green and lessthan 5% broken.